BBC Good Food

27 January 2012

Tested

"This is fab!! I have never made jam or marmalade and last week I got the urge and found recipes. I made it half following this and half an eye on an old Delia Smith and so all I did was cut and juice the oranges then quatered them and then thinly sliced. Put the juice, peel and water into the pan and simmer, it took no more than and hour, then went on to the fast boil bit. I used the saucer and a digital thermometer to check my way. I also used caster sugar as all I had. I failed to realise how much it would boil up and had to decant half to a smaller aluminum pan and due to me not trusting my equipment, managed to burn the smaller amount but the one in the heavier pan was fine. The marmalade has received many compliments. Today I have just made the lemon marmalade using brown granulated sugar, bigger pands and so far it tastes great!!"

04 January 2012

Tested

"Not tried this yet but to answer the Quark question, it is a very low fat alternative to soft cheese, I replace with it all time and honestly no one can tell, it is slightly less creamy than soft cheese like Primula but loads less fat and calories. It may help to google unfamiliar terms. Rapeseed oil is dead common in UK supermarkets it is the veg oil I prefer as again lighter in fat and calories, I think. Baking is all about experimenting so go with your usual veg oil and see what you think. Happy Baking!!"

10 August 2010

Tested

"UPDATE Have now made this several times, all recent efforts using quark, which is ultra low fat. Use low fat digestives and Pure as opposed to butter. Also use only 2 eggs and dont bother with extra yolk. This mix ALWAYS makes more than one cake. Last week I made using 1.5 most ingredients, so whole pack of digestives and sufficient fat to mix and was able to make 6 small cakes and 2 in 23cm tins. All took appx 30 mins to cook together in a fan oven and had very slight wobble. I call that good value. I find the small ones make good gifts. I use 2 packs of blueberries for all of them, some I mix in the fruit and some I leave it out, it all depends on what you want. I also just wash and place a few on top without using icing sugar. I personally do think that they are best next day after chilling and then eaten at room temp. I find it hard to believe that some people have called this over-rated it is seriously the best and easiest cheesecake I have ever made. "

19 June 2010

Tested

"I found this a couple of weeks ago and have made it at least 4 times since each time it tastes different. Due to my slight nod to low fat, I have adapted it by using the lowest fat cream cheese, light, I can find. I have yet to try with quark but sure it will be good. I have also replaced the sour cream with 0% greek yogurt and then use only 2 eggs. Cooked for slightly less time than stated but if you know your oven you can decide what is best. I have electric fan and always have to adjust. It does seem to crack a little but so what? It always makes more than it says so I can get 1.5 cheesecakes or 1 large in a large springform tin. Have made in individual tins and they make nice gifts. Have done plain and with blueberries. "

22 April 2010

Tested

"This was really delicious, however, although I used my own seasonings, cloves especially, it was melt in the mouth but after a few chews it was slightly chewy and the next day although the flavour was there, the texture was not great. Wonder what I did wrong. It was really easy to shove in the oven and forget about this and get on with other stuff. "